Fruit Specialties, Desserts, Cookies and Bars
Flourless Chocolate Nutella Cake
3 lb Chocolate
¾ lb butter- unsalted
27 eggs, separated
2 ¾ cups sugar
Nutella Creme Topping
1 can Nutella
1 cup mascarpone cheese
3 cups whipping cream
Melt chocolate and butter over a double boiler, let cool. Meanwhile separate the egg yolks and egg whites. Whisk the whites to stiff peaks (be careful not to overmix). Add the sugar to the yolks and whisk until pale and can form a ribbon, add cooled chocolate to this mixture, mix well. Fold in the egg whites ⅓ of the batch at a time (fold so you don’t def;ate the mixture. Pour into a greased 200 pan. Bang the 200 pan on the counter to relsease any air bubbles. Bake for 45 min at 350 degrees, rotating the pan half way. When cooled, use the circle cutter to cut out individual cakes.
Whisk the whipped cream until soft peaks (don’t whip all the way, only a par-whip). At this point add the Nutella and mascarpone and whisk all together to firm stiff peaks (careful not to overwhip).
Put a small ½ oz ladle worth of creme anglaise on the plate. Place the chocolate cake on top. Add a couple spoon fulls of Nutella creme. Sprinkle with powdered sugar and garnish with a sprig of mint (if available).